Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics - La Rochelle Université Access content directly
Journal Articles Foods Year : 2022

Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics

Luis Alberto Casaverde-Pacherrez
Carmen Téllez-Pérez
Daniel Marcelo-Aldana
Karim Allaf
Edilberto Vásquez-Díaz
  • Function : Author


Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (δW), apparent drying coefficient (Dapp), and time to obtain a final moisture content of 20% d.b (tf = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a moisture content of 37% d.b; (2) applying Instant Controlled Pressure Drop (DIC) treatments on pre-dried mangoes by following a central composite rotatable design (steam pressure: 0.2–0.6 MPa and treatment time: 5 and 55 s); and (3) apply post-drying of mangoes under CAD. In both cases, CAD was performed at 60 °C and airflow of 1 m/s. Results showed that both the treatment time and the steam pressure impacted the Dapp and the δW. By comparing to the control, SD (0.54 MPa and 48 s) increased the Dapp and δW to 12.2 and 2.7 times, respectively. Moreover, SD triggers a significant reduction in post-drying time (tf = 20% d.b), being this of 2.4 h vs. 30.8 h. These results could be linked to the expansion of the internal pores of mangoes generated by the instant autovaporization of residual water triggered by DIC treatment.

Dates and versions

hal-03829007 , version 1 (25-10-2022)



Luis Alberto Casaverde-Pacherrez, Carmen Téllez-Pérez, Colette Besombes, Daniel Marcelo-Aldana, Karim Allaf, et al.. Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics. Foods, 2022, 11 (15), pp.2220. ⟨10.3390/foods11152220⟩. ⟨hal-03829007⟩
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